Slow Cooker Teriyaki Orange Chicken

I used the birds eye mix of frozen Broccoli, Carrots, Beans and Water Chestnuts.  The nutrition below is just for the broccoli.  Use whatever vegetables you like.  

  12 Ounce Frozen Vegetables                                                   1/4 Cup Orange Marmalade

  10 Ounce Chicken Breast, Boneless,                                        3 Tbl Teriyaki Sauce

  -Skinless                                                                                  1.5 Tsp Dry Mustard

  1 Cups Chicken Stock                                                              1/2 Cup Brown Rice, Uncooked

  1 Cup Orange Juice                                                                

Put the frozen vegetables in the bottom of a 4 quart slow cooker.  Cut chicken into bite sized pieces and put on top.  In a small bowl, combine chicken broth, orange juice, orange marmalade, teriyaki sauce, dry mustard and rice. Pour over vegetable-chicken  mixture in cooker.  Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

Per Serving: 299 Cal (9% from Fat, 32% from Protein, 59% from Carb); 24 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 45 g  Carb; 4 g Fiber; 15 g Sugar; 83 mg Calcium; 2 mg Iron; 592 mg Sodium